Lambic-Vinegar Salad with Smoked Trout and Hazelnuts

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant spring salad featuring a tangy lambic-based vinaigrette, smoked trout, and toasted hazelnuts for a refreshing Belgian-inspired meal. This Belgian-inspired salad recipe, ready in about 15 minutes, pairs mixed spring greens, smoked trout fillets, lambic beer for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 2 Belgian cuisine 410 cal/serving

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Ingredients

3 cups mixed spring greens
4 ounces, flaked smoked trout fillets
2 tablespoons lambic beer
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons extra-virgin olive oil
1/4 cup, chopped toasted hazelnuts
1/4 cup, halved pitted black olives

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Instructions

Step 1: In a small bowl, whisk together 2 tablespoons lambic beer, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and a pinch of salt until emulsified. Gradually drizzle in 3 tablespoons extra-virgin olive oil while whisking constantly until the dressing is thick and glossy.
Step 2: Arrange 3 cups mixed spring greens on a serving plate. Top with 4 ounces flaked smoked trout, 1/4 cup halved pitted black olives, and 1/4 cup chopped toasted hazelnuts.
Step 3: Drizzle the lambic-vinegar dressing over the salad immediately before serving, ensuring even coating. Gently toss with salad tongs to combine without crushing the greens or trout, until the dressing coats all ingredients and the flavors are balanced.